Lamb and Chicken Souvlaki

4 Servings 30 Mins
Makes 4 Servings
Prep Time 20 Mins
Total Time 30 Mins
Meets Dietary Restrictions
1 Obela Garlic Garnished Hommus
3 Cloves garlic, crushed
1 Teaspoon dried oregano
½ Teaspoon chilli flakes
20ml Extra virgin olive oil
1 Juice and zest of 1 lemon
2 Lamb back straps
2 Chicken thighs
4 Souvlaki wraps
¾ Cup cooked quinoa
¼ Red cabbage, shredded and finely chopped
1 Juice and grated zest of 1 lemon
1 Large handful parsley leaves, finely chopped
1 Small handful mint leaves, finely chopped
50ml Extra virgin olive oil
  1. Combine garlic, oregano, chilli flakes, olive oil, and lemon juice and zest in a large bowl. Add lamb and chicken and toss to combine. Leave to marinate for a minimum of 1 hour or preferably overnight.
  2. For tabbouleh, place quinoa, cabbage, lemon juice and zest, herb and olive oil ion a large bowl. Season with sea salt and pepper and toss to combine.
  3. Heat a char grill or frying pan over a high heat and when smoking, lay over the lamb and chicken and cook for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate, cover with foil and leave to rest for half the coking time. Your lamb will cook a bit quicker than the chicken so be sure to remove it when cooked to your liking.
  4. While the grill is still hot toast the souvlaki wraps for 20-30 second on each side to soften.
  5. Thinly slice the lamb and chicken, return to the plate and toss to coat in any juices that may have been released when resting.

To serve, spread a generous spoonful of Obela Garlic Garnished Hommus down the centre of each wrap, top with a small handful of tabbouleh scattered down the hommus and finish with a few small tongfuls of lamb and chicken down the centre. Wrap up and tie with a piece of baking paper if desired.